Turkey Sweet Potato Chili  
 
Ingredients:
2 tsp. + 1 tsp. olive oil
1 lb. lean ground turkey
1 small green pepper, seeds and stem removed and chopped
1 small onion, chopped
1 T minced garlic
1 T any approved all-purpose seasoning blend
1 T chili powder
1 tsp. ground Ancho Chiles (or use more regular chili powder if you don’t have Ancho)
2 tsp. ground cumin
2 cans (4 oz. each) diced green chiles with juice (Anaheim chiles, not jalapenos)
1 can (14.5 oz.) petite diced tomatoes
1 can (8 oz.) tomato sauce
2 cups homemade beef stock (or use beef or chicken broth from a can or carton if you don’t have homemade)
1 large sweet potato, diced into cubes (about 1 lb. diced sweet potato cubes)
1 T green Tasbasco sauce (or more, to taste)
salt and fresh ground pepper to taste
Instructions:
Heat 2 tsp. olive oil in a heavy frying pan, add ground turkey, and cook over medium-high heat until the turkey is well-browned and all liquid has evaporated. Put the browned turkey into a medium-sized soup pot.
Add the other teaspoon of olive oil to the frying pan, add the chopped green pepper and chopped onion, and saute about 3-4 minutes over medium heat. Add the minced garlic, all purpose  seasoning, chili powder, Ancho chile powder, and ground cumin and cook 1-2 minutes. 
 
Add the pepper-onion-spices mixture to the soup pot, rinsing out the pan with a little water. Then add the diced green chiles with juice, petite diced tomatoes, tomato sauce, and beef or chicken stock to the soup pot and start to simmer the chili on low.
While the chili simmers, peel the sweet potatoes and dice into pieces about 3/4 – 1 inches square. Add sweet potatoes to the chili and simmer about an additional hour, adding a little water if it gets too thick. Taste for seasoning and add Green Tabasco Sauce, salt, and fresh ground pepper to taste. Serve hot.
This makes 6 servings and can be kept in the fridge for about 5 days. 
 

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